Oysters in Cream Sauce

Ingredients

• one pint of cream
• the same quantity of best of beef broth
• four ounces of the most excellent table butter
• three teaspoonfuls of salt
• two of white pepper
• as much more of ground mace
• a teaspoonful of extract of celery
• fifty of the best quality of oysters
• finely powdered cracker dust
• a little of the best corn starch flour

Method

1. 1

   Combine cream and beef broth in a pot.

2. 2

   Add butter, salt, white pepper, ground mace, and celery extract.

3. 3

   Cook and thicken with cracker dust and corn starch flour.

4. 4

   Prepare oysters in a hot tureen and pour the sauce over them.

5. 5

   Serve hot.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 510. The excerpt below is the record exactly as published.

the same quantity of best of beef broth. Also four ounces of the most excellent table butter, three teaspoonfuls of salt, two of white pepper, as much more of ground mace, and a tea- spoonful of extract of celery. If the celery is to be had in stalk chop up fine and throw in. No more delicate or healthy flavor can be added to any stew, soup or broth than this exquisite vegetable. Now set to cooking, and while on the fire dredge in finely powdered cracker dust and a little of the best corn starch flour, until thickened to your taste. Have ready parboiled (not in water, but in their own juice) fifty SOUPS. 619 of the best quality of oysters

Cook this with the app: pantry check, scaling, and the assistant.